Ingredients
-
6
-
1 1/2
-
1/2
-
1
-
1
-
2
-
1
-
1
-
1 - 2
-
-
-
-
-
-
Directions
Easy Weeknight Stuffed Bell Peppers,I compiled this recipe the other night after finding 3 recipes that I liked. None had exactly what I was looking for so I combined the 3 and this is what I got. I had to add the 3rd can of sauce because I like to spoon a little over the top of my peppers when they are done.,I made this for dinner last night and they were very good. I did not have instant rice so I cook my rice to standard and added it to my meat. That worked well. Everyone enjoyed them.,This was very yummy. used leftover Spanish rice (since it was already cooked, used 1 1/2 cups to help soak up the liquid. We are light eaters and this is very filling (1/2 was plenty for me and also for my husband… although my “growing” 12 year old ate 1 1/2!). Next time I make it, I’ll cut them in half long ways to make smaller portions! Thanks for a great recipe.
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Steps
|
1
Done
|
Preheat Oven to 400f. |
|
2
Done
|
Cut Tops Off the Peppers and Scrape Out the Insides; Making Sure to Get All of the Seeds. |
|
3
Done
|
Once Cleaned Out, Place Peppers in a Casserole Dish. |
|
4
Done
|
If Need Be, Cut a Little Off the Bottoms to Even Out the Peppers So They Stand Straight Up. |
|
5
Done
|
Brown Beef With Chopped Onions. |
|
6
Done
|
Drain Off Excess Fat. |
|
7
Done
|
Add Tomatoes, 2 Cans of the Tomato Sauce and Worcestershire Sauce; Salt and Pepper to Taste. |
|
8
Done
|
Bring to a Boil and Stir in Uncooked Instant Rice; Cover, Remove from Heat and Allow to Stand 3-5 Minutes. |
|
9
Done
|
Stir Meat Mixture and Spoon It Into the Peppers. |
|
10
Done
|
*optional-Pour Remaining Can of Tomato Sauce Around the Bottom of the Baking Dish. |
